---
product_id: 82475099
title: "Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks"
price: "$43.68"
currency: USD
in_stock: true
reviews_count: 13
url: https://www.desertcart.us/products/82475099-cultures-for-health-tempeh-starter-culture-4-packets-starter-spores
store_origin: US
region: United States of America
---

# 4 packets of starter spores 2.5x protein of tofu Cultures 1.5 lbs beans per packet Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks

**Price:** $43.68
**Availability:** ✅ In Stock

## Summary

> 🌿 Ferment your way to next-level plant protein perfection!

## Quick Answers

- **What is this?** Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks
- **How much does it cost?** $43.68 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/82475099-cultures-for-health-tempeh-starter-culture-4-packets-starter-spores)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Step-By-Step Success:** Detailed instructions ensure your tempeh turns out perfectly every time — impress your foodie circle.
- • **Versatility Meets Flavor:** Transform soy, black, garbanzo, or mung beans into smoky, nutty, umami-rich meat alternatives.
- • **DIY Plant-Based Powerhouse:** Craft authentic tempeh at home with 4 easy-to-use starter packets for endless vegan creations.
- • **Protein-Packed & Nutrient-Rich:** Enjoy 2.5x the protein of tofu plus essential minerals and probiotics for gut health.
- • **Gluten-Free & Non-GMO Assurance:** Clean, conscious eating with premium Indonesian culture spores you can trust.

## Overview

Cultures for Health Tempeh Starter Culture includes 4 packets of Rhizopus Oryzae spores that ferment 2 cups of dried beans each, producing about 1.5 pounds of authentic Indonesian tempeh. This gluten-free, non-GMO starter enables you to create versatile, protein-rich vegan meat substitutes with a complex nutty and smoky flavor, packed with probiotics and essential minerals for a healthy, sustainable diet.

## Description

INCLUDES: 4 packets of tempeh starter spores (rice, soybeans, Rhisopus Oryzae culture) and detailed instructions for making your own authentic tempeh. Each packet cultures 2 cups of dried beans, which translates to about 1.5 pounds after soaking, boiling, and culturing. AUTHENTIC TASTE: Tempeh is a delicious Indonesian dish made by fermenting soybeans so that mycelium knits them together and produces a sort of cake with a nutty, smoky, mushroomy flavor. VEGAN PROTEIN: One of the best homemade meat substitutes you could ask for, finished tempeh can be marinated, sliced, fried, or however you would prepare meat. Put in sandwiches, soup, or level up with vegan bacon or meatless chicken nuggets! VERSATILE: This incredible plant based protein is traditionally made with soy beans, but can also be made with black beans, garbanzo beans, mung beans, or adzuki beans, to name a few. HEALTH BENEFITS: In addition to boasting 2.5x the protein of tofu, tempeh is a great source of calcium, riboflavin, magnesium, iron, phosphorus, and manganese; and as with all fermented foods, contains probiotics for digestive health.

Review: Delicious tempeh spore species - These were absolutely delightful. I was surprised by the spores that were in the packets. I made a tempeh with mung beans, rice vinegar, wakame & this starter wrapped in banana leaves. It tasted like a mix of porcini, chanterelle & portobello mushrooms once air fried, or roasted. I'm a little upset that I didn't have ikura, or truffles on hand to go with it. Would definitely purchase again. One caveat about this is that the directions stated that the fermentation process takes 72 hours. Would allow for more time in temperate environments (between 60-80F with no relative humidity) since it took between a week & a half to 2 weeks for the tempeh to ferment.
Review: Delicious results with the help of a good culture - I was so pleased that my first attempt at making tempeh was successful. My end product was deliciously nutty and had a complex umami flavor I've never experienced in the store bought kind. I followed the included directions exactly, with a few minor adjustments based on recommendations of Sandor Katz: 1. I found the de-hulling part a bit daunting at first. The Cultures for Health instructions recommend de-hulling by hand by massaging the soaked soybeans in a bowl of water and scooping out/straining the hulls that float to the top. I found that when I did this, I was left with a mushy mess, with not many floating hulls and many still attached to even the broken apart beans. While it did help to break the beans up, I found that simply boiling them and then skimming off the foam that contained the hulls was much easier. 2. I also used raw organic apple cider vinegar instead of distilled white vinegar. For incubation, I placed a seedling heat mat on top of a cookie rack, placed that in a plastic container, put the tempeh on top of the heating pad, and closed the lid. I wrapped the plastic container in towels for extra insulation. My temperature did fluctuate a bit (sometimes dropping to 82 degrees and sometimes going up to 92-93), but I had mycelium growing by the 24 hour mark. At this time, I placed the heating pad next to the tempeh, rather than on top of it, because I noticed that the area touching the heating pad was too hot and was not growing any fungus. At the 32 hour mark, I removed the heating pad from the container completely. My tempeh was done after 40 hours. Another note: my tempeh had a really strong stinky mushroom/ammonia smell when I first removed it from the incubator. I was worried it was bad. After wrapping it in plastic and placing it in the fridge in the morning, I came home from work 9 hours later to find that it had a pleasant white mushroom/yeasty smell. After panicking and researching, the consensus was to trust your nose. Not sure why it was so pungent at first, but it was not an indication that the tempeh was bad. Also, the seller was great. My first package arrived with a damaged packet of culture, and they quickly sent me a replacement free of charge. Will definitely be buying from them again.

## Features

- INCLUDES: 4 packets of tempeh starter spores (rice, soybeans, Rhisopus Oryzae culture) and detailed instructions for making your own authentic tempeh. Each packet cultures 2 cups of dried beans, which translates to about 1.5 pounds after soaking, boiling, and culturing.
- AUTHENTIC TASTE: Tempeh is a delicious Indonesian dish made by fermenting soybeans so that mycelium knits them together and produces a sort of cake with a nutty, smoky, mushroomy flavor.
- VEGAN PROTEIN: One of the best homemade meat substitutes you could ask for, finished tempeh can be marinated, sliced, fried, or however you would prepare meat. Put in sandwiches, soup, or level up with vegan bacon or meatless chicken nuggets!
- VERSATILE: This incredible plant based protein is traditionally made with soy beans, but can also be made with black beans, garbanzo beans, mung beans, or adzuki beans, to name a few.
- HEALTH BENEFITS: In addition to boasting 2.5x the protein of tofu, tempeh is a great source of calcium, riboflavin, magnesium, iron, phosphorus, and manganese; and as with all fermented foods, contains probiotics for digestive health.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B016C02XUQ |
| Customer Reviews | 4.3 4.3 out of 5 stars (563) |
| Is Discontinued By Manufacturer  | No |
| Manufacturer  | Cultures for Health |
| Product Dimensions  | 3.88 x 1.75 x 6.18 inches; 1.28 ounces |
| UPC  | 814598020360 |

## Images

![Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks - Image 1](https://m.media-amazon.com/images/I/71ZzDkREFRL.jpg)
![Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks - Image 2](https://m.media-amazon.com/images/I/71RDr-yKE4L.jpg)
![Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks - Image 3](https://m.media-amazon.com/images/I/71iK3GxSSgL.jpg)
![Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks - Image 4](https://m.media-amazon.com/images/I/71Owkv4HAmL.jpg)
![Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks - Image 5](https://m.media-amazon.com/images/I/91K36BLMq0L.jpg)

## Questions & Answers

**Q: What special equipment do I need to make tempeh?**
A: First, you'll need plastic bags, or banana or palm leaves. You'll also need a space that can maintain an 85–91°F temperature for at least 12 hours. Lastly, whatever equipment you use must allow some air exchange to the culturing beans.

**Q: What can I use to incubate tempeh?**
A: A large cube-shaped dehydrator; a bread proofer with temp controls; an oven with low temp setting or just the light turned on; cupboard with low-level heat source; low-temp mat (such as for reptiles or sprout seedlings) with towel in between; etc.

**Q: What kind of vinegar should I use?**
A: Rice vinegar is traditional, but white distilled is another great choice; you can also use pasteurized apple cider vinegar (not raw).

**Q: How do I stop the culturing process?**
A: Since tempeh produces its own heat, it will keep culturing unless you halt the process. There are several ways: refrigerate (keeping cakes separate); plunge in boiling water for 30 seconds, wrap well, and freeze; or bake at 350°F for 20 minutes.

**Q: How long does it take to make tempeh?**
A: Generally, it cultures for at least 30 hours. After the first 12 hours or so it should begin generating its own heat, so you can stop incubating it; but continue to check it at 24 hours and again at 36 hours. It often takes a full 48 hours or more.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Delicious tempeh spore species
*by E***Z on April 24, 2025*

These were absolutely delightful. I was surprised by the spores that were in the packets. I made a tempeh with mung beans, rice vinegar, wakame & this starter wrapped in banana leaves. It tasted like a mix of porcini, chanterelle & portobello mushrooms once air fried, or roasted. I'm a little upset that I didn't have ikura, or truffles on hand to go with it. Would definitely purchase again. One caveat about this is that the directions stated that the fermentation process takes 72 hours. Would allow for more time in temperate environments (between 60-80F with no relative humidity) since it took between a week & a half to 2 weeks for the tempeh to ferment.

### ⭐⭐⭐⭐⭐ Delicious results with the help of a good culture
*by C***Y on December 12, 2018*

I was so pleased that my first attempt at making tempeh was successful. My end product was deliciously nutty and had a complex umami flavor I've never experienced in the store bought kind. I followed the included directions exactly, with a few minor adjustments based on recommendations of Sandor Katz: 1. I found the de-hulling part a bit daunting at first. The Cultures for Health instructions recommend de-hulling by hand by massaging the soaked soybeans in a bowl of water and scooping out/straining the hulls that float to the top. I found that when I did this, I was left with a mushy mess, with not many floating hulls and many still attached to even the broken apart beans. While it did help to break the beans up, I found that simply boiling them and then skimming off the foam that contained the hulls was much easier. 2. I also used raw organic apple cider vinegar instead of distilled white vinegar. For incubation, I placed a seedling heat mat on top of a cookie rack, placed that in a plastic container, put the tempeh on top of the heating pad, and closed the lid. I wrapped the plastic container in towels for extra insulation. My temperature did fluctuate a bit (sometimes dropping to 82 degrees and sometimes going up to 92-93), but I had mycelium growing by the 24 hour mark. At this time, I placed the heating pad next to the tempeh, rather than on top of it, because I noticed that the area touching the heating pad was too hot and was not growing any fungus. At the 32 hour mark, I removed the heating pad from the container completely. My tempeh was done after 40 hours. Another note: my tempeh had a really strong stinky mushroom/ammonia smell when I first removed it from the incubator. I was worried it was bad. After wrapping it in plastic and placing it in the fridge in the morning, I came home from work 9 hours later to find that it had a pleasant white mushroom/yeasty smell. After panicking and researching, the consensus was to trust your nose. Not sure why it was so pungent at first, but it was not an indication that the tempeh was bad. Also, the seller was great. My first package arrived with a damaged packet of culture, and they quickly sent me a replacement free of charge. Will definitely be buying from them again.

### ⭐⭐⭐⭐⭐ I cant believe it.
*by P***E on July 17, 2018*

So I didnt have soybeans. But I found Garbanzo beans. Used the same recipe that came with the packets. I used Rice vinegar by the way. Just let it sit in the oven with the light on and it was done in 36 hours. So I sliced this stuff, and boiled it in chicken stock. Strained it and let the moisture steam off. Once dry I fried in Avacado oil. 5 min each side. O.....my.....HEAVENS. Even my 7 year old ate this stuff. Zero funk or bitterness. No wonder the eat the crap out of this stuff in Indonesia. I just bought Tempeh by the way at Trader joes and it was horrific and bitter. Anything I cooked it in took on a weird funk. Not this stuff. Was pure heaven. Deep fried goodness. Edit:: Here is some Pinto Bean Tempeh, Like I said wish I had some non GMO soy but if you follow the recipe given, this stuff likes to colonize alot of different things. Just add rice for a complete protein and you are golden. And another photo has some black beans. This stuff works on anything. Just follow the directions.

## Frequently Bought Together

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-05-20*